Description
Creamy and cozy, this Chicken Corn Chowder is made in the Crockpot with tender chicken, sweet corn, and a rich broth. Perfect for chilly days or easy weeknight dinners.
Ingredients
1 lb chicken breasts
4 cups chicken broth
2 cups diced potatoes
1 cup frozen corn (or canned)
1 small yellow onion, diced
2 garlic cloves, minced
1 cup heavy cream
Salt and black pepper, to taste
Optional toppings: cooked bacon, scallions, shredded cheddar
Instructions
1. Place chicken breasts in the Crockpot.
2. Add broth, potatoes, corn, onion, garlic, salt, and pepper.
3. Cook on low for 6–7 hours or high for 3–4 hours.
4. Shred chicken directly in the pot.
5. Stir in heavy cream.
6. Cook for another 15–20 minutes.
7. Serve hot with desired toppings.
Notes
For a thicker chowder, mash some of the potatoes before adding cream.
Add smoked paprika or chopped green chilies for a spicy twist.
This chowder freezes well. Reheat gently and stir to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Crock Pot Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 4g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 85mg